Butternut Squash & Sage Ravioli with Brown Butter Sauce: The Essence of Autumn in a Dish

A Culinary Embrace: The Magic of Butternut Squash and Sage Ravioli

Few dishes encapsulate the warmth, richness, and comforting flavors of the autumn and winter months quite like Butternut Squash & Sage Ravioli. This isn’t just a pasta dish; it is a labor of love that yields an extraordinary reward. Imagine delicate, silky pockets of homemade pasta, generously filled with a velvety, subtly sweet, and savory butternut squash filling. Each ravioli is then perfectly cooked and kissed by a simple yet luxurious sauce: nutty, aromatic brown butter with crispy sage leaves. The combination is one of the most celebrated pairings in Italian cuisine, and for good reason—the earthiness of the sage and the richness of the butter perfectly enhance the natural sweetness of the squash.

While the process of making homemade ravioli might seem daunting, it is a deeply satisfying culinary experience. This guide simplifies the steps, focusing on techniques that guarantee a smooth, flavorful butternut squash filling and a simple, elegant finish with the classic sage butter sauce. The final result surpasses any store-bought equivalent, offering a texture and flavor profile that is utterly unique and completely irresistible. Whether you are seeking a show-stopping dish for a holiday meal or simply craving sophisticated Italian comfort food, this recipe for Butternut Squash & Sage Ravioli is the perfect pursuit.

Deconstructing the Dish: The Components of Butternut Squash & Sage Ravioli

The success of this recipe relies on mastering three distinct but harmonious components: the pasta dough, the butternut squash filling, and the signature brown butter with crispy sage sauce.

The Silky Pasta Dough

Homemade pasta dough, typically made with a blend of flour (often ’00’ or all-purpose) and eggs, is far superior to dried varieties. When rolled thin, it cooks quickly and achieves a delicate, melt-in-your-mouth texture that provides the ideal casing for the filling. The thinness is key; it allows the flavor of the butternut squash filling to shine through, rather than being overwhelmed by a heavy, chewy wrapper. While this recipe will include a simple dough formulation, the focus remains on the filling and sauce.

The Creamy Butternut Squash Filling

The heart of the Butternut Squash & Sage Ravioli is its rich filling. The best fillings begin with roasted butternut squash. Roasting caramelizes the squash’s natural sugars, intensifying its sweetness and creating a dry, concentrated purée. This purée is then blended with creamy ricotta cheese, sharp Parmesan cheese, a pinch of nutmeg (the squash’s best friend), and often a touch of citrus zest for brightness. A dry filling is critical; if the squash is boiled or steamed, the extra moisture can lead to a messy filling that struggles to seal properly within the pasta pockets.

The Signature Brown Butter with Crispy Sage Sauce

The sauce is the epitome of Italian simplicity and elegance. Brown butter with crispy sage (known as salsa di burro e salvia) is a classic accompaniment to autumnal filled pastas. The butter is slowly melted and cooked past the foam stage until the milk solids toast, turning a nutty brown color and developing a deep, complex, hazelnut-like flavor (beurre noisette). Fresh sage leaves are added toward the end, where they crisp up in the hot fat and infuse the sauce with their potent, earthy aroma. The finished sauce is savory, nutty, and aromatic—the perfect counterpoint to the sweet, creamy butternut squash filling within the Butternut Squash & Sage Ravioli.

A Taste of Tradition: The Italian Roots of Filled Pasta and Winter Squash

The tradition of making filled pasta, or ravioli, stretches back centuries in Italy, and the specific pairing of squash and butter sauce is deeply rooted in the culinary history of the Northern regions.

The History of Ravioli

Ravioli’s origins are complex, with early mentions appearing in 14th-century Venice. While recipes for simple herb and cheese fillings were common across Italy, the use of winter squash as a filling became strongly associated with the regions of Lombardy (especially Mantua) and Emilia-Romagna (like Ferrara) where the squash, or zucca, was widely cultivated. These areas were often colder, and the rich, caloric filling provided necessary sustenance during the long winters. The tradition of serving tortelli di zucca (the local name for pumpkin/squash ravioli) on Christmas Eve is still strong in Mantua.

The Sage-Butter Connection

In Northern Italian cooking, particularly in the Po Valley, butter and cream are used far more extensively than olive oil, which dominates the South. The combination of brown butter with crispy sage became the go-to dressing for these rich, autumnal fillings. It is a brilliant pairing because the sage plant is hardy and widely available during the colder months when squash is also harvested. The simplicity of the sauce speaks to the regional philosophy: let the richness of the butter and the powerful aroma of the herb season the star ingredient—the creamy, flavorful butternut squash filling. Our recipe for Butternut Squash & Sage Ravioli honors this history by using these time-tested flavor combinations.

The Baker’s Formula: Ingredients for Butternut Squash & Sage Ravioli

This recipe focuses on producing approximately 4 generous servings, with detailed instructions for both the filling and the sauce. We will use a simplified, basic egg pasta dough recipe.

For the Pasta Dough (Yields Approx. 40-50 Ravioli)

For the Butternut Squash Filling

For the Brown Butter with Crispy Sage Sauce

Step-by-Step Directions and Preparation Method

This recipe requires a two-day approach for the best flavor, or a focused single day with careful resting periods.

1. Preparing the Roasted Butternut Squash Filling (Can be done 1 day ahead)

1. Roast the Squash: Preheat oven to $400^\circ \text{F}$ ($200^\circ \text{C}$). Peel the butternut squash, scoop out the seeds, and dice the flesh into 1-inch cubes. Toss the cubes with $1/4$ cup of olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 45 minutes to 1 hour, until the squash is very tender and the edges are caramelized. Let cool completely.

2. Make the Purée: Measure $1 \frac{1}{2}$ cups of the cooled roasted squash and mash it with a fork or pulse briefly in a food processor until smooth.

3. Mix Filling: In a mixing bowl, combine the squash purée with the drained ricotta, Parmesan, orange zest, nutmeg, $1$ beaten egg, salt, and pepper. Mix until smooth. Crucial Step: The filling must be thick and not watery. If it seems loose, place the mixture in a sieve lined with cheesecloth in the refrigerator for 30 minutes to drain any excess moisture. Set the filling aside, chilled.

2. Making and Resting the Pasta Dough

1. Form the Well: On a clean, floured surface, pile the 2 cups of flour, $1$ tsp salt, and $1/4$ tsp nutmeg (optional). Create a deep well in the center.

2. Add Wet Ingredients: Whisk the 3 eggs, 2 tbsp water, and 1 tbsp olive oil in a small bowl. Pour the mixture into the well.

3. Mix and Knead: Slowly use a fork to pull the flour from the inner edges of the well into the liquid. Once shaggy, switch to your hands and knead the dough for 8–10 minutes until it is smooth and elastic.

4. Rest: Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes (up to 1 hour). This relaxes the gluten, making the dough easy to roll.

3. Rolling the Dough and Forming the Ravioli

1. Roll Sheets: Cut the dough into 3-4 portions, keeping the unused portions covered. Using a pasta roller (or a rolling pin), roll the dough into thin sheets. The goal is a thickness of about 1/16th of an inch, thin enough to see your hand through.

2. Fill: Lay one sheet flat on a lightly floured surface. Scoop 1 heaping teaspoon of the butternut squash filling onto the dough, spacing the mounds about 1 $1/2$ inches apart.

3. Seal: Brush the edges and the space around the filling with a small amount of water or beaten egg wash. Place a second sheet of pasta directly over the filling.

4. Cut and Seal: Gently press down around each mound of filling to push out any air bubbles, which could cause the ravioli to burst while cooking. Use a ravioli cutter or a knife to cut squares or circles. Crimp the edges with a fork to ensure a tight seal. Place finished Butternut Squash & Sage Ravioli on a lightly floured, parchment-lined tray and cover lightly.

4. Cooking and Making the Brown Butter with Crispy Sage Sauce

1. Boil: Bring a large pot of generously salted water to a gentle boil.

2. Make the Sauce: While the water heats, prepare the sauce. In a large, shallow skillet, melt the 1 stick of butter over medium-low heat. The butter will melt, then foam, then the foam will subside. Continue cooking, swirling occasionally, until the milk solids on the bottom turn deep golden brown and the butter smells nutty (this is the brown butter). This takes about 5–8 minutes.

3. Add Sage: Immediately add the 8–10 fresh sage leaves (and nuts, if using). The sage will crisp up quickly. Remove the pan from the heat immediately to stop the browning process.

4. Cook Ravioli: Gently drop the Butternut Squash & Sage Ravioli into the simmering water. They will take only 3–5 minutes to cook—they are done when they float to the surface.

5. Toss: Use a slotted spoon to transfer the cooked ravioli directly into the skillet with the brown butter with crispy sage sauce. Toss gently to coat.

5. Assemble and Serve

Serve the Butternut Squash & Sage Ravioli immediately, drizzled with the remaining sage butter sauce and topped with generous shavings of fresh Parmesan cheese and a crack of black pepper.

Variations and Enhancements for Butternut Squash & Sage Ravioli

This recipe is classic, but there are several ways to customize the flavor profile of the Butternut Squash & Sage Ravioli.

Filling Variations

• Sweet-Savory Boost: For a classic Italian twist, add crumbled Amaretti cookies (about 4-5 small cookies) to the butternut squash filling. The sweet, almond notes are traditional in the Mantuan version of squash ravioli.

• Herbaceous Filling: Incorporate finely minced fresh rosemary or thyme into the butternut squash filling along with the nutmeg and sage.

• Cheese Upgrade: Replace a portion of the ricotta with soft Goat Cheese or Mascarpone for a tangier or even creamier filling consistency.

Sauce Variations

• Lemon Zest Finish: After making the brown butter with crispy sage, squeeze a tablespoon of fresh lemon juice into the hot pan. It will sizzle aggressively and halt the browning process, adding a bright, necessary acidity that cuts through the richness of the butter and cheese.

• Spicy Kick: Add a small pinch of red pepper flakes to the butter as it browns. The heat infuses the oil and adds a subtle warmth to the final dish.

• Wine Reduction: Before adding the cooked ravioli, deglaze the brown butter with crispy sage pan with 1/4 cup of dry white wine and let it reduce for 1 minute for an extra layer of complexity.

Quick Fixes

• Semi-Homemade: If time is a factor, use high-quality store-bought ravioli with a squash or pumpkin filling. Simply prepare the brown butter with crispy sage sauce and toss the cooked store-bought pasta in it. The flavor will still be exceptional.

Frequently Asked Questions (FAQs) for Ravioli Making

Q: Why did my butternut squash filling come out too wet?

A: This is the most common issue. The squash likely retained too much moisture. Always roast the squash until it’s very dry and caramelized. If your filling is still too wet after mixing, place it in a cheesecloth-lined sieve in the refrigerator for an hour, or stir in a tablespoon of breadcrumbs or ground walnuts to absorb excess liquid.

Q: Why did my ravioli burst while cooking?

A: This usually happens for two reasons: 1. Air bubbles were trapped next to the filling when you sealed the two pasta sheets. Make sure to press all the air out. 2. The seal was weak. Ensure the edges are firmly crimped, using a little water or egg wash if needed, and that the water is at a gentle simmer, not a violent boil.

Q: Can I make and freeze the Butternut Squash & Sage Ravioli ahead of time?

A: Yes, and it’s highly recommended! After forming the ravioli, place them in a single layer on a parchment-lined, lightly floured baking sheet. Place the tray directly into the freezer. Once the ravioli are frozen solid (after a few hours), transfer them to a freezer-safe bag or container. Cook them directly from frozen—they may need 1-2 minutes extra cooking time.

Q: What is ’00’ flour and is it essential for the pasta dough?

A: ’00’ flour is finely milled Italian flour with a lower protein content than most all-purpose flour. It results in a finer, softer, and silkier pasta texture, making it ideal for the delicate Butternut Squash & Sage Ravioli. While recommended for the best texture, high-quality all-purpose flour can be used as a substitute and will still yield excellent results.

Q: How do I know when the brown butter with crispy sage is ready?

A: Watch the butter closely! It will go through stages: 1. Melted. 2. Foaming (water evaporating). 3. Foam subsides, and you see fine, dark specks forming on the bottom. 4. The butter turns a golden-brown color and emits a rich, nutty aroma—like toasted hazelnuts. Remove it from the heat immediately at this stage, as it can burn very quickly.

Conclusion

The Butternut Squash & Sage Ravioli with Brown Butter Sauce is a truly exceptional dish that marries the rustic simplicity of homemade pasta with the sophisticated flavor combination of winter squash and nutty, aromatic butter. While requiring a little time, the effort invested in creating the silky pasta and the caramelized butternut squash filling is repaid tenfold in the luxurious texture and deep, satisfying taste of the final meal. Master the technique of the brown butter with crispy sage sauce, and you will unlock the authentic taste of Northern Italian cuisine, delivering a meal that is elegant, comforting, and unforgettable. This recipe is a perfect invitation to slow down, enjoy the process, and savor the rich rewards of homemade Italian fare.